1. Sift together the flour and salt.
2. In a mixing bowl, beat butter and cream cheese for 1 minute on medium or until blended.
3. Add the sugar to the butter mixture and continue beating until the sugar is completely
incorporated, about 3 minutes.
4. Add the flour in small amounts and beat just until mixed.
5. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap and refrigerate
for one hour.
6. When ready to prepare, preheat oven to 350 degrees. Line a baking sheet with
parchment paper or prepare a baking stone.
7. On a lightly floured surface, roll out each ball of dough until about 1⁄4 inch thick. Use a
pizza cutter or long knife to cut the circles into 8 wedges.
8. Top each wedge with chopped chocolate and roll up from the widest end to the point.
9. Place the crescents on the baking sheet about 2 inches apart.
10. In a small bowl, whisk together the egg white and water. Brush the egg wash over each
pastry and sprinkle with turbinado sugar.
11. Bake for 26 to 28 minutes or until golden brown.